Best Fresh Vegetable Casserole Recipes

CHEESY FRESH VEGETABLE CASSEROLE

Cheesy Fresh Vegetable Casserole image

This is a yummy and hearty vegetable casserole that is easy to throw together!

Provided by brittmichelle

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 2h10m

Yield 8

Number Of Ingredients 13

Ingredients

5 medium red potatoes, shredded
1 head broccoli, cut into bite-sized pieces
10 slices vegetarian bacon, cooked and chopped
½ cup chopped onion
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
⅓ cup nonfat sour cream
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch®)
salt and ground black pepper to taste
1 pinch paprika
1 ½ cups shredded Cheddar cheese
2 cups crushed whole wheat saltine crackers
¼ cup butter, melted

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Combine potatoes, broccoli, vegetarian bacon, onion, and bell peppers in a large bowl. Add sour cream, ranch mix, salt, and pepper. Pour into the baking dish and sprinkle paprika on top. Sprinkle Cheddar cheese over the top.
Mix cracker crumbs and butter together in a separate bowl. Spread evenly over the casserole.
Bake in the preheated oven until crackers are crisp and cheese is brown and bubbly, about 1 hour and 30 minutes.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 43.8 g, Cholesterol 39.3 mg, Fat 16.6 g, Fiber 5.2 g, Protein 14.7 g, SaturatedFat 9 g, Sodium 749.3 mg, Sugar 3.9 g

FRESH VEGETABLE CASSEROLE

Fresh Vegetable Casserole image

I made this recently for a potluck supper at our church. I started with an old recipe a friend had given me and added a few things here and there.

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 16

Ingredients

2 cups fresh broccoli florets
1-1/2 cups sliced carrots
1 cup mayonnaise
1 cup shredded cheddar cheese
3 to 4 drops hot pepper sauce
1/4 teaspoon pepper
1/4 cup sherry or dry white wine, optional
1-1/2 cups sliced zucchini
1 cup sliced celery
1/2 cup diced green pepper
1/2 cup diced onion
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
3 tablespoons butter
12 saltines, crushed
1/3 cup grated Parmesan cheese

Steps:

Steam broccoli and carrots until crisp-tender; drain and set aside., In a large bowl, combine the mayonnaise, cheddar cheese, pepper sauce, pepper and sherry if desired. Add the broccoli, carrots, remaining vegetables, parsley and basil; stir gently to combined. , Spoon into a greased 2-qt. baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from the heat and stir in cheese; sprinkle over vegetables. , Bake, uncovered, at 350° for 30-40 minutes or until heated through.

Nutrition Facts : Calories 347 calories, Fat 32g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 422mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

FRESH VEGETABLE CASSEROLE

Fresh Vegetable Casserole image

This is a side dish that is cheesy and full of flavor from the freshly cut vegetables & Fresh cilantro!

Provided by Nancy Allen

Categories Potatoes

Time 40m

Number Of Ingredients 10

Ingredients

8 small new potatoes, scrubbed
8 small baby carrots
1 small cauliflower, broken into florets
4 stalks of asparagus, cut into 1-inch pieces
3 Tbsp margarine or butter
3 Tbsp all purpose flour
2 c milk ( i use 2%)
salt and pepper (to taste)
3/4 c shredded chedder cheese
chopped fresh cilantro ( amount is your preference)

Steps:

1. Preheat oven to 350 degrees. Cook vegetables until crisp-tender. Arrange vegetables in greased 2-quart casserole.
2. To make the sauce, melt margarine in medium saucepan over medium heat. Stir in flour until smooth; cook 2 Minutes. Gradually stir in milk. Cook until thickened, stirring constantly. Season to taste with salt and pepper. Add cheese, stirring constantly until cheese is melted.
3. Pour sauce over vegetables and sprinkle with cilantro. Bake 15 Minutes or until heated through.

FRESH VEGETABLE CASSEROLE

Fresh Vegetable Casserole image

Number Of Ingredients 16

Ingredients

2 cups broccoli florets
1-1/2 cups sliced carrots
1 cup mayonnaise
1 cup (4 ounces) shredded Cheddar cheese
3 to 4 drops hot pepper sauce
1/4 teaspoon pepper
1/4 cup cooking sherry or dry white wine, optional
1-1/2 cups sliced zucchini
1 cup sliced celery
1/2 cup diced green pepper
1/2 cup diced onion
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
3 tablespoons butter or margarine
12 crushed saltine crackers
1/3 cup grated Parmesan cheese

Steps:

Steam broccoli and carrots until crisp-tender drain and set aside. In a large bowl, mix together mayonnaise, cheddar cheese, hot pepper sauce, pepper, and sherry if desired. Add broccoli, carrots, remaining vegetables, parsley and basil stir gently to mix. Spoon into a greased 2-qt. baking dish. Melt butter in a small saucepan. Add crushed saltines stir until browned. Remove from the heat and stir in Parmesan cheese sprinkle over vegetables. Bake, uncovered, at 350° for 30-40 minutes.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves